In article >, Jeßus says...
>
> On Fri, 2 Dec 2016 07:56:20 +1100, Bruce >
> wrote:
>
> >In article >, dsi1
> >says...
> >>
> >> I don't care for daikon but if you grate it finely and serve it with fish, it's sublime.
> >
> >I can't think of any food that I don't care for even though I think it's
> >sublime.
>
> Maybe he thinks it tastes like a lime that's below the surface of
> water.

Lol, I had to read that a couple of times.

In article >,
says...
>
> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>
> >On 12/1/2016 12:48 PM, wrote:
> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
> >>
> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:

> >>>>> I can get it in most grocery stores around here but I have never
> >>>>> been
> >>>>> terribly impressed with the results. I stick to regular dried
> >>>>> breadcrumbs that cost a fraction of the price of panko.
> >>>>>
> >>>> It's definitely over rated.
> >>>>
> >>>> Jill
> >>> But handy to have if, like me, you live alone and times when breadcrumbs
> >>> are needed are few and far between. Also, in this house, all the bread
> >>> gets eaten so there is nothing with which to make conventional breadcrumbs!
> >>> Graham
> >>
> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
> >> Panko and bake, very tasty.
> >>
> >Try coating it with mustard next time.
>
> English mustard, or pretend mustard ?

What's English mustard? I only know French mustard (and Dutch mustard).

On 12/1/2016 2:14 PM, Je�us wrote:
> I'm a little de-sensitised

Anyone who has read your hate screeds here knows that!

On 12/1/2016 2:15 PM, Je�us wrote:
> On Thu, 1 Dec 2016 13:10:53 -0800 (PST), dsi1 >
> wrote:
>
>> I'm kinda picky about foods - except in this newsgroup where, relatively speaking, I'll eat anything.
>
> Cannibalism eh? At least you're open minded about what you eat.
>

I'm thinking that seeing you whacked, strung, hung, bled out, filleted,
and put on skewers over charcoal might be the one good use for you.

On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
wrote:

>In article >,
says...
>>
>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>>
>> >On 12/1/2016 12:48 PM, wrote:
>> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>> >>
>> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
>> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>
>> >>>>> I can get it in most grocery stores around here but I have never
>> >>>>> been
>> >>>>> terribly impressed with the results. I stick to regular dried
>> >>>>> breadcrumbs that cost a fraction of the price of panko.
>> >>>>>
>> >>>> It's definitely over rated.
>> >>>>
>> >>>> Jill
>> >>> But handy to have if, like me, you live alone and times when breadcrumbs
>> >>> are needed are few and far between. Also, in this house, all the bread
>> >>> gets eaten so there is nothing with which to make conventional breadcrumbs!
>> >>> Graham
>> >>
>> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
>> >> Panko and bake, very tasty.
>> >>
>> >Try coating it with mustard next time.
>>
>> English mustard, or pretend mustard ?
>
>What's English mustard? I only know French mustard (and Dutch mustard).

Colemans

On 2016-12-01 3:46 PM, dsi1 wrote:

>
> I don't care for daikon but if you grate it finely and serve it with
> fish, it's sublime. I wish I could grate daikon like that.
>



One of us must not understand the meaning of sublime.

On 2016-12-01 4:10 PM, dsi1 wrote:
> On Thursday, December 1, 2016 at 10:56:27 AM UTC-10, Bruce wrote:

>> I can't think of any food that I don't care for even though I think
>> it's sublime.
>
> I'm kinda picky about foods - except in this newsgroup where,
> relatively speaking, I'll eat anything.

WTF??

On 2016-12-01 4:14 PM, Je�us wrote:
> On Thu, 1 Dec 2016 15:11:41 -0500, Dave Smith
> > wrote:
>
>> On 2016-12-01 2:18 PM, Je?us wrote:
>>> On Thu, 1 Dec 2016 19:06:57 GMT, "l not -l" > wrote:
>>>
>>>
>>> Panko was a revelation for me (I discovered it through this group).
>>> I still use normal breadcrumbs but when I have some nice salmon
>>> fillets or similar, Panko just takes it to another level. Especially
>>> with the texture and how it browns in the pan/oven.
>>>
>>
>> A few years ago we tried a new restaurant in town and I had ordered
>> calamari, which they had billed as being breaded with panko and served
>> with a special dipping sauce. They must have been under the same
>> impression you are about it taking things to a new level. At time I
>> could get an order of breaded calamari in a Greek restaurant and it
>> would have cost about $6 for an order with about a half dozen squid cut
>> into rings and piled on a plate with some tzitzikis on the side. This
>> place served one squid. It had been cut into tubes about an inch long,
>> breaded (in Panko), deep fried and then plated with the pieces in the
>> order they were cut..... for $13.95. One squid. Holy crap.
>
> I'm a little de-sensitised when it comes to high prices since being in
> Singapore, but yes that it expensive. Some restaurants think they can
> get away with over-inflated prices due to their perceived image.


This place not only thinks they can get away with it, but it appears
that they really are getting away with it. Looking back, that dinner was
probably 10 years ago and the place is still going and still fairly
busy. Personally, I thought it was an outrageous price to charge for
something with cheap ingredients and very little labour. Greek
restaurants were selling the same things with six times the number of
squid and for half the price. Panko didn't make it that much better and
panko, while more expensive than regular breadcrumbs or a flour and
cornmeal mixture, it still doesn't warrant 12 times the price.

In article >,
says...
>
> On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
> wrote:
>
> >In article >,
> says...
> >>
> >> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
> >>
> >> >Try coating it with mustard next time.
> >>
> >> English mustard, or pretend mustard ?
> >
> >What's English mustard? I only know French mustard (and Dutch mustard).
>
> Colemans

Thanks, that's new to me.

http://www.colmans.co.uk/

On 2016-12-01 4:20 PM, Bruce wrote:
> In article >,
> says...

>>> Try coating it with mustard next time.
>>
>> English mustard, or pretend mustard ?
>
> What's English mustard? I only know French mustard (and Dutch mustard).
>

It has a kick to it. I don't think you would want to be coating anything
with it. A little goes a long way.

On 12/1/2016 2:58 PM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 1, 2016 at 6:52:27 AM UTC-10, Ophelia wrote:
>> "tert in seattle" wrote in message
>> ...
>>
>> U.S Janet B wrote:
>> > On Thu, 1 Dec 2016 09:20:26 -0000, "Ophelia" >
>> > wrote:
>> >
>> >>"U.S. Janet B." wrote in message
>> . ..
>> >>
>> >>On Wed, 30 Nov 2016 18:13:09 -0600, Sqwertz >
>> >>wrote:
>> >>
>> >>>On Wed, 30 Nov 2016 18:01:31 -0500, jmcquown wrote:
>> >>>
>> >>>> On 11/30/2016 5:21 PM, Sqwertz wrote:
>> >>>>
>> >>>>> The only thing I miss about South Carolina are rock shrimp. That's
>> >>>>> where I learned I could desensitize myself to my shrimp allergy by
>> >>>>> eating just a quarter of a shrimp at a time and doubling the dose
>> >>>>> every other day or so. I was THAT determined to eat all the rock
>> >>>>> shrimp I could find.
>> >>>>>
>> >>>>> They were cheap, too. Even though I had to shop mostly at Bi-Lo
>> >>>>> where
>> >>>>> prices were much higher than what I was used to.
>> >>>>>
>> >>>> These breaded shrimp are Sea Pak brand, which you said you couldn't
>> >>>> find
>> >>>> when I mentioned the breaded clam strips a few years back.
>> >>>
>> >>>We get SeaPak stuff, just not the clams strips. I found some Mrs
>> >>>Paul's at Target a few months ago but they sucked. They were the size
>> >>>of cat food nuggets and all breading.
>> >>>
>> >>>-sw
>> >>
>> >>I got some panko breaded shrimp from Costco recently. The preferred
>> >>cooking method was the oven. I didn't care for them. I thought there
>> >>was way too much panko on them. You might like them. I just don't
>> >>really care for panko I guess.
>> >>Janet US
>> >>
>> >>==================
>> >>
>> >>Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>> >>fresh
>> >>which I keep in the freezer or dried which I have dehydrated.
>> >>
>> >>I had always thought I would try Panko if I saw it but maybe not
>> >
>> > the reason I don't care for panko is that the bread crumbs turn to
>> > shards in the mouth (IMO) I don't like sharp, cutting foods.
>> > Janet US
>>
>> what's with all the panko hate??
>>
>> it works great for me -- I often prefer it to standard bread crumbs and
>> it's not overpriced at Trader Joes's
>>
>> =================
>>
>> I have always made my own breadcrumbs, dry and fresh, so I think I will
>> continue to do so. I had always wondered about Panko having read
>> about it
>> here.
>>
>> --
>> http://www.helpforheroes.org.uk
>
> We go through a lot of panko on this rock because chicken katsu is probably
> the most popular plate lunch to order. Panko is essential for katsu and
> croquettes too. I expect that chicken katsu will get popular on the
> mainland
> sooner or later.
>
> One of my favorite dishes is French toast coated with corn flake crumbs and
> fried. You can use panko instead but I've never tried it. Looks good.
>
> http://thepioneerwoman.com/cooking/c...-french-toast/
>
> ==============
>
> It certainly does look good!
>
>
I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
is fine but please keep vanilla and sugar out of it.

Jill

In article >, l not -l says...
>
> On 1-Dec-2016, Bruce > wrote:
>
> > In article >,
> > says...
> > >
> > > On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
> > >
> > > >On 12/1/2016 12:48 PM, wrote:
> > > >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
> > > >>
> > > >>> On 12/1/2016 9:53 AM, jmcquown wrote:
> > > >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
> >
> > > >>>>> I can get it in most grocery stores around here but I have never
> > > >>>>> been
> > > >>>>> terribly impressed with the results. I stick to regular dried
> > > >>>>> breadcrumbs that cost a fraction of the price of panko.
> > > >>>>>
> > > >>>> It's definitely over rated.
> > > >>>>
> > > >>>> Jill
> > > >>> But handy to have if, like me, you live alone and times when
> > > >>> breadcrumbs
> > > >>> are needed are few and far between. Also, in this house, all the
> > > >>> bread
> > > >>> gets eaten so there is nothing with which to make conventional
> > > >>> breadcrumbs!
> > > >>> Graham
> > > >>
> > > >> I'm with you Graham, I like to dredge a chicken leg in beaten egg
> > > >> then
> > > >> Panko and bake, very tasty.
> > > >>
> > > >Try coating it with mustard next time.
> > >
> > > English mustard, or pretend mustard ?
> >
> > What's English mustard? I only know French mustard (and Dutch mustard).
> English mustard is quite hot compared to many other mustards. Coleman's is
> the brand I use.

And it's a fine mustard, not a grainy one, judging by pictures. Dijon
style, but maybe hotter.

In article >, Dave Smith says...
>
> On 2016-12-01 4:20 PM, Bruce wrote:
> > In article >,
> > says...
>
> >>> Try coating it with mustard next time.
> >>
> >> English mustard, or pretend mustard ?
> >
> > What's English mustard? I only know French mustard (and Dutch mustard).
> >
>
> It has a kick to it. I don't think you would want to be coating anything
> with it. A little goes a long way.

I eat chilli peppers for breakfast, but yeah, I guess it would overpower
as a coating.

On 12/1/2016 1:39 PM, dsi1 wrote:
> On Thursday, December 1, 2016 at 9:32:52 AM UTC-10, U.S. Janet B. wrote:
>> On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
>>
>>> On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
>>> wrote:
>>>
>>>> In article >, Jeßus says...
>>>>>
>>>>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>>>> wrote:
>>>>>
>>>>>> the reason I don't care for panko is that the bread crumbs turn to
>>>>>> shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>>>
>>>>> Wow, you must be sensitive in the mouth. I do like how Panko is
>>>>> 'sharper' in texture but I never found it uncomfortable to eat in any
>>>>> way. How do you deal with something like cornflakes?
>>>>
>>>> Or bread crust?
>>>
>>> Yes. Although on very rare occasions I have come across bread crust
>>> that was seemingly indestructible.
>>
>> those are the crusts resulting from a baker that conquered the dough
>> by adding more and more flour. Having a light hand with flour
>> produces a crust with no relation to cement.
>> Janet US
>
> Having a crisp crust is important in French bread. I've added wheat gluten to dough to get that kind of crust, a big fat rise, and a large cell structure. It works great. OTOH, the addition of wheat gluten to bread might be the reason we see this anti-gluten movement.
>
I don't think the gluten content in bread flour has changed much over
the last 100 years or so. The % in Red Fife, a Canadian Heritage Grain
is about the same as modern strains.
Apart from genuine coeliacs, this so-called gluten sensitivity is
another manufactured fad, IMNSHO:-)

On Fri, 2 Dec 2016 09:08:09 +1100, Bruce >
wrote:

>In article >, l not -l says...
>>
>> On 1-Dec-2016, Bruce > wrote:
>>
>> > In article >,
>> > says...
>> > >
>> > > On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>> > >
>> > > >On 12/1/2016 12:48 PM, wrote:
>> > > >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>> > > >>
>> > > >>> On 12/1/2016 9:53 AM, jmcquown wrote:
>> > > >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>> >
>> > > >>>>> I can get it in most grocery stores around here but I have never
>> > > >>>>> been
>> > > >>>>> terribly impressed with the results. I stick to regular dried
>> > > >>>>> breadcrumbs that cost a fraction of the price of panko.
>> > > >>>>>
>> > > >>>> It's definitely over rated.
>> > > >>>>
>> > > >>>> Jill
>> > > >>> But handy to have if, like me, you live alone and times when
>> > > >>> breadcrumbs
>> > > >>> are needed are few and far between. Also, in this house, all the
>> > > >>> bread
>> > > >>> gets eaten so there is nothing with which to make conventional
>> > > >>> breadcrumbs!
>> > > >>> Graham
>> > > >>
>> > > >> I'm with you Graham, I like to dredge a chicken leg in beaten egg
>> > > >> then
>> > > >> Panko and bake, very tasty.
>> > > >>
>> > > >Try coating it with mustard next time.
>> > >
>> > > English mustard, or pretend mustard ?
>> >
>> > What's English mustard? I only know French mustard (and Dutch mustard).
>> English mustard is quite hot compared to many other mustards. Coleman's is
>> the brand I use.
>
>And it's a fine mustard, not a grainy one, judging by pictures. Dijon
>style, but maybe hotter.

Much hotter. I would have been 8-10 and we were at our cottage in
Japan - my father had asked these Americans from the base down. The
kid my age was a braggart type, when I passed him the mustard for his
hot dog I said to him it was English mustard. He knew better and
smeared it completely - so I just sat and watched him while he ate
every bit with his eyes watering

On 12/1/2016 3:06 PM, jmcquown wrote:
> I'm terribly sorry, no thanks to *sweet* french toast.

You truly are one SORRY old, used-up, thin-haired, sickening bully BITCH!

Go gargle with Drano.

On 12/1/2016 2:15 PM, wrote:
> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>
>> On 12/1/2016 12:48 PM, wrote:
>>> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>>>
>>>> On 12/1/2016 9:53 AM, jmcquown wrote:
>>>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>>>>>> On 2016-12-01 8:10 AM, jmcquown wrote:
>>>>>>> On 12/1/2016 4:20 AM, Ophelia wrote:
>>>>>>
>>>>>>>> I had always thought I would try Panko if I saw it but maybe not
>>>>>>>>
>>>>>>>>
>>>>>>> Panko is Japanese (style) course dried bread crumbs. I've tried Panko.
>>>>>>> I was not terribly impressed and the price is ridiculous.
>>>>>>
>>>>>> I can get it in most grocery stores around here but I have never been
>>>>>> terribly impressed with the results. I stick to regular dried
>>>>>> breadcrumbs that cost a fraction of the price of panko.
>>>>>>
>>>>> It's definitely over rated.
>>>>>
>>>>> Jill
>>>> But handy to have if, like me, you live alone and times when breadcrumbs
>>>> are needed are few and far between. Also, in this house, all the bread
>>>> gets eaten so there is nothing with which to make conventional breadcrumbs!
>>>> Graham
>>>
>>> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
>>> Panko and bake, very tasty.
>>>
>> Try coating it with mustard next time.
>
> English mustard, or pretend mustard ?
>
I use Dijon (+ tarragon) which is still pretty hot but the heat
dissipates during cooking so you could use English.

On Thu, 01 Dec 2016 17:50:44 -0400, wrote:

>On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
>wrote:
>
>>In article >,
says...
>>>
>>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>>>
>>> >On 12/1/2016 12:48 PM, wrote:
>>> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>>> >>
>>> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
>>> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>>
>>> >>>>> I can get it in most grocery stores around here but I have never
>>> >>>>> been
>>> >>>>> terribly impressed with the results. I stick to regular dried
>>> >>>>> breadcrumbs that cost a fraction of the price of panko.
>>> >>>>>
>>> >>>> It's definitely over rated.
>>> >>>>
>>> >>>> Jill
>>> >>> But handy to have if, like me, you live alone and times when breadcrumbs
>>> >>> are needed are few and far between. Also, in this house, all the bread
>>> >>> gets eaten so there is nothing with which to make conventional breadcrumbs!
>>> >>> Graham
>>> >>
>>> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
>>> >> Panko and bake, very tasty.
>>> >>
>>> >Try coating it with mustard next time.
>>>
>>> English mustard, or pretend mustard ?
>>
>>What's English mustard? I only know French mustard (and Dutch mustard).
>
>Colemans

If I search, I can find a can of powdered Colemans. I don't believe
that I have ever seen prepared Colemans.
Janet US

On Thursday, December 1, 2016 at 11:50:58 AM UTC-10, Dave Smith wrote:
> On 2016-12-01 3:46 PM, dsi1 wrote:
>
> >
> > I don't care for daikon but if you grate it finely and serve it with
> > fish, it's sublime. I wish I could grate daikon like that.
> >
>
>
>
> One of us must not understand the meaning of sublime.

I'll agree. OTOH, lots of folks don't know what it means. Don't feel bad.

One can find the sublime in the most unexpected of places and in the simplest of things.

https://i.ytimg.com/vi/oXsCI5P115Q/maxresdefault.jpg

On Thu, 1 Dec 2016 17:06:39 -0500, jmcquown >
wrote:

>On 12/1/2016 2:58 PM, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, December 1, 2016 at 6:52:27 AM UTC-10, Ophelia wrote:
>>> "tert in seattle" wrote in message
>>> ...
>>>
>>> U.S Janet B wrote:
>>> > On Thu, 1 Dec 2016 09:20:26 -0000, "Ophelia" >
>>> > wrote:
>>> >
>>> >>"U.S. Janet B." wrote in message
>>> . ..
>>> >>
>>> >>On Wed, 30 Nov 2016 18:13:09 -0600, Sqwertz >
>>> >>wrote:
>>> >>
>>> >>>On Wed, 30 Nov 2016 18:01:31 -0500, jmcquown wrote:
>>> >>>
>>> >>>> On 11/30/2016 5:21 PM, Sqwertz wrote:
>>> >>>>
>>> >>>>> The only thing I miss about South Carolina are rock shrimp. That's
>>> >>>>> where I learned I could desensitize myself to my shrimp allergy by
>>> >>>>> eating just a quarter of a shrimp at a time and doubling the dose
>>> >>>>> every other day or so. I was THAT determined to eat all the rock
>>> >>>>> shrimp I could find.
>>> >>>>>
>>> >>>>> They were cheap, too. Even though I had to shop mostly at Bi-Lo
>>> >>>>> where
>>> >>>>> prices were much higher than what I was used to.
>>> >>>>>
>>> >>>> These breaded shrimp are Sea Pak brand, which you said you couldn't
>>> >>>> find
>>> >>>> when I mentioned the breaded clam strips a few years back.
>>> >>>
>>> >>>We get SeaPak stuff, just not the clams strips. I found some Mrs
>>> >>>Paul's at Target a few months ago but they sucked. They were the size
>>> >>>of cat food nuggets and all breading.
>>> >>>
>>> >>>-sw
>>> >>
>>> >>I got some panko breaded shrimp from Costco recently. The preferred
>>> >>cooking method was the oven. I didn't care for them. I thought there
>>> >>was way too much panko on them. You might like them. I just don't
>>> >>really care for panko I guess.
>>> >>Janet US
>>> >>
>>> >>==================
>>> >>
>>> >>Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
>>> >>fresh
>>> >>which I keep in the freezer or dried which I have dehydrated.
>>> >>
>>> >>I had always thought I would try Panko if I saw it but maybe not
>>> >
>>> > the reason I don't care for panko is that the bread crumbs turn to
>>> > shards in the mouth (IMO) I don't like sharp, cutting foods.
>>> > Janet US
>>>
>>> what's with all the panko hate??
>>>
>>> it works great for me -- I often prefer it to standard bread crumbs and
>>> it's not overpriced at Trader Joes's
>>>
>>> =================
>>>
>>> I have always made my own breadcrumbs, dry and fresh, so I think I will
>>> continue to do so. I had always wondered about Panko having read
>>> about it
>>> here.
>>>
>>> --
>>> http://www.helpforheroes.org.uk
>>
>> We go through a lot of panko on this rock because chicken katsu is probably
>> the most popular plate lunch to order. Panko is essential for katsu and
>> croquettes too. I expect that chicken katsu will get popular on the
>> mainland
>> sooner or later.
>>
>> One of my favorite dishes is French toast coated with corn flake crumbs and
>> fried. You can use panko instead but I've never tried it. Looks good.
>>
>> http://thepioneerwoman.com/cooking/c...-french-toast/
>>
>> ==============
>>
>> It certainly does look good!
>>
>>
>I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>is fine but please keep vanilla and sugar out of it.
>
>Jill

Jill!!! No kidding? I've never known of anyone besides me that didn't
want sweet french toast. I was led to believe that was the real way
of making french toast - although I didn't grow up with sweet french
toast.
Janet US

On 2016-12-01 5:35 PM, dsi1 wrote:
> On Thursday, December 1, 2016 at 11:50:58 AM UTC-10, Dave Smith wrote:
>> On 2016-12-01 3:46 PM, dsi1 wrote:
>>
>>>
>>> I don't care for daikon but if you grate it finely and serve it with
>>> fish, it's sublime. I wish I could grate daikon like that.
>>>
>>
>>
>>
>> One of us must not understand the meaning of sublime.
>
> I'll agree. OTOH, lots of folks don't know what it means. Don't feel bad.
>
> One can find the sublime in the most unexpected of places and in the simplest of things.
>
From the sublime to the ridiculous.

On Thursday, December 1, 2016 at 9:58:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, December 1, 2016 at 6:52:27 AM UTC-10, Ophelia wrote:
> > "tert in seattle" wrote in message
> > ...
> >
> > U.S Janet B wrote:
> > > On Thu, 1 Dec 2016 09:20:26 -0000, "Ophelia" >
> > > wrote:
> > >
> > >>"U.S. Janet B." wrote in message
> > . ..
> > >>
> > >>On Wed, 30 Nov 2016 18:13:09 -0600, Sqwertz >
> > >>wrote:
> > >>
> > >>>On Wed, 30 Nov 2016 18:01:31 -0500, jmcquown wrote:
> > >>>
> > >>>> On 11/30/2016 5:21 PM, Sqwertz wrote:
> > >>>>
> > >>>>> The only thing I miss about South Carolina are rock shrimp. That's
> > >>>>> where I learned I could desensitize myself to my shrimp allergy by
> > >>>>> eating just a quarter of a shrimp at a time and doubling the dose
> > >>>>> every other day or so. I was THAT determined to eat all the rock
> > >>>>> shrimp I could find.
> > >>>>>
> > >>>>> They were cheap, too. Even though I had to shop mostly at Bi-Lo
> > >>>>> where
> > >>>>> prices were much higher than what I was used to.
> > >>>>>
> > >>>> These breaded shrimp are Sea Pak brand, which you said you couldn't
> > >>>> find
> > >>>> when I mentioned the breaded clam strips a few years back.
> > >>>
> > >>>We get SeaPak stuff, just not the clams strips. I found some Mrs
> > >>>Paul's at Target a few months ago but they sucked. They were the size
> > >>>of cat food nuggets and all breading.
> > >>>
> > >>>-sw
> > >>
> > >>I got some panko breaded shrimp from Costco recently. The preferred
> > >>cooking method was the oven. I didn't care for them. I thought there
> > >>was way too much panko on them. You might like them. I just don't
> > >>really care for panko I guess.
> > >>Janet US
> > >>
> > >>==================
> > >>
> > >>Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
> > >>fresh
> > >>which I keep in the freezer or dried which I have dehydrated.
> > >>
> > >>I had always thought I would try Panko if I saw it but maybe not
> > >
> > > the reason I don't care for panko is that the bread crumbs turn to
> > > shards in the mouth (IMO) I don't like sharp, cutting foods.
> > > Janet US
> >
> > what's with all the panko hate??
> >
> > it works great for me -- I often prefer it to standard bread crumbs and
> > it's not overpriced at Trader Joes's
> >
> > =================
> >
> > I have always made my own breadcrumbs, dry and fresh, so I think I will
> > continue to do so. I had always wondered about Panko having read about it
> > here.
> >
> > --
> > http://www.helpforheroes.org.uk
>
> We go through a lot of panko on this rock because chicken katsu is probably
> the most popular plate lunch to order. Panko is essential for katsu and
> croquettes too. I expect that chicken katsu will get popular on the mainland
> sooner or later.
>
> One of my favorite dishes is French toast coated with corn flake crumbs and
> fried. You can use panko instead but I've never tried it. Looks good.
>
> http://thepioneerwoman.com/cooking/c...-french-toast/
>
> ==============
>
> It certainly does look good!
>
>
> --
> http://www.helpforheroes.org.uk

It's a very unexpected thing. My recommendation is that you use cornflake crumbs instead. Don't add anything to the crumbs and don't fry it in butter. The product will look a lot better than that gal's. In a word, it's brilliant!

On 12/1/2016 3:43 PM, Dave Smith wrote:
> From the sublime to the ridiculous.

You flatter yourself as anything other than mundanely disappointing to
one and all, ya fat-assed bully.

On 2016-12-01 5:39 PM, U.S. Janet B. wrote:
> On Thu, 1 Dec 2016 17:06:39 -0500, jmcquown >

>> I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>> is fine but please keep vanilla and sugar out of it.
>>
>> Jill
>
> Jill!!! No kidding? I've never known of anyone besides me that didn't
> want sweet french toast. I was led to believe that was the real way
> of making french toast - although I didn't grow up with sweet french
> toast.


Wait a sec. Are you talking about not wanting sugar on the French toast
ingredients or not having it with syrup. I think of French toast as a
sweet dish rather than as a savory one, but I get most of that from the
maple syrup I pour on top after it is cooked. A used to make it with
just milk and eggs, but a couple years ago I started to add a dash of
vanilla extract and a little bit of cinnamon sugar.

If you like the savory idea you should familiarize yourself with the
Croque Monsier, ham and cheese sandwich with grilled egg dipped bread.

On Thu, 1 Dec 2016 12:39:12 -0800 (PST), dsi1 >
wrote:

>On Thursday, December 1, 2016 at 9:32:52 AM UTC-10, U.S. Janet B. wrote:
>> On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
>>
>> >On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
>> >wrote:
>> >
>> >>In article >, Jeßus says...
>> >>>
>> >>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>> >>> wrote:
>> >>>
>> >>> >the reason I don't care for panko is that the bread crumbs turn to
>> >>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
>> >>>
>> >>> Wow, you must be sensitive in the mouth. I do like how Panko is
>> >>> 'sharper' in texture but I never found it uncomfortable to eat in any
>> >>> way. How do you deal with something like cornflakes?
>> >>
>> >>Or bread crust?
>> >
>> >Yes. Although on very rare occasions I have come across bread crust
>> >that was seemingly indestructible.
>>
>> those are the crusts resulting from a baker that conquered the dough
>> by adding more and more flour. Having a light hand with flour
>> produces a crust with no relation to cement.
>> Janet US
>
>Having a crisp crust is important in French bread. I've added wheat gluten to dough to get that kind of crust, a big fat rise, and a large cell structure. It works great. OTOH, the addition of wheat gluten to bread might be the reason we see this anti-gluten movement.

Those steps are unnecessary. Use bread flour. Make a soft dough that
drools down over your hands. Shape your bread with minimum handling,
making a tight skin over the boule or batard. DO NOT squish all the
air bubbles out of the dough when handling. Bake at a high heat on a
pre-heated stone. Pour boiling water into a pre-heated pan just as
you put the loaf in. The steam from the boiling water should last no
more than 8-10 minutes. Bake until internal temp is 205F. Remove
from oven and allow to cool completely before slicing. Making a
retarded dough (refrigerated over night ) greatly enhances all the
characteristics you are looking for.
Unless you are using a bread machine. Bread machine users often add
additional gluten in order to make bread.
Janet US

On Thursday, December 1, 2016 at 12:53:09 PM UTC-10, U.S. Janet B. wrote:
> On Thu, 1 Dec 2016 12:39:12 -0800 (PST), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Thursday, December 1, 2016 at 9:32:52 AM UTC-10, U.S. Janet B. wrote:
> >> On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
> >>
> >> >On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
> >> >wrote:
> >> >
> >> >>In article >, Jeßus says...
> >> >>>
> >> >>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
> >> >>> wrote:
> >> >>>
> >> >>> >the reason I don't care for panko is that the bread crumbs turn to
> >> >>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
> >> >>>
> >> >>> Wow, you must be sensitive in the mouth. I do like how Panko is
> >> >>> 'sharper' in texture but I never found it uncomfortable to eat in any
> >> >>> way. How do you deal with something like cornflakes?
> >> >>
> >> >>Or bread crust?
> >> >
> >> >Yes. Although on very rare occasions I have come across bread crust
> >> >that was seemingly indestructible.
> >>
> >> those are the crusts resulting from a baker that conquered the dough
> >> by adding more and more flour. Having a light hand with flour
> >> produces a crust with no relation to cement.
> >> Janet US
> >
> >Having a crisp crust is important in French bread. I've added wheat gluten to dough to get that kind of crust, a big fat rise, and a large cell structure. It works great. OTOH, the addition of wheat gluten to bread might be the reason we see this anti-gluten movement.
>
> Those steps are unnecessary. Use bread flour. Make a soft dough that
> drools down over your hands. Shape your bread with minimum handling,
> making a tight skin over the boule or batard. DO NOT squish all the
> air bubbles out of the dough when handling. Bake at a high heat on a
> pre-heated stone. Pour boiling water into a pre-heated pan just as
> you put the loaf in. The steam from the boiling water should last no
> more than 8-10 minutes. Bake until internal temp is 205F. Remove
> from oven and allow to cool completely before slicing. Making a
> retarded dough (refrigerated over night ) greatly enhances all the
> characteristics you are looking for.
> Unless you are using a bread machine. Bread machine users often add
> additional gluten in order to make bread.
> Janet US

Sounds like solid advice.

On Fri, 2 Dec 2016 09:10:29 +1100, Bruce >
wrote:

>In article >, Dave Smith says...
>>
>> On 2016-12-01 4:20 PM, Bruce wrote:
>> > In article >,
>> > says...
>>
>> >>> Try coating it with mustard next time.
>> >>
>> >> English mustard, or pretend mustard ?
>> >
>> > What's English mustard? I only know French mustard (and Dutch mustard).
>> >
>>
>> It has a kick to it. I don't think you would want to be coating anything
>> with it. A little goes a long way.
>
>I eat chilli peppers for breakfast, but yeah, I guess it would overpower
>as a coating.

I prefer Dijon mustard, English mustard to me is just hot without much
extra flavour.

In article >,
says...
>
> On Fri, 2 Dec 2016 09:08:09 +1100, Bruce >
> wrote:
>
> >In article >, l not -l says...
> >>
> >> On 1-Dec-2016, Bruce > wrote:
> >>
> >> > In article >,
> >> > says...
> >> > >
> >> > > English mustard, or pretend mustard ?
> >> >
> >> > What's English mustard? I only know French mustard (and Dutch mustard).
> >> English mustard is quite hot compared to many other mustards. Coleman's is
> >> the brand I use.
> >
> >And it's a fine mustard, not a grainy one, judging by pictures. Dijon
> >style, but maybe hotter.
>
> Much hotter. I would have been 8-10 and we were at our cottage in
> Japan - my father had asked these Americans from the base down. The
> kid my age was a braggart type, when I passed him the mustard for his
> hot dog I said to him it was English mustard. He knew better and
> smeared it completely - so I just sat and watched him while he ate
> every bit with his eyes watering

It's a dangerous thing to brag about. I eat a lot of hot chillies, but I
once tried a dish that was meant for a Thai customer and that was put on
our table by mistake. I couldn't eat it.

I'll have to try that mustard.

On Thursday, December 1, 2016 at 12:42:08 PM UTC-10, Dave Smith wrote:
> On 2016-12-01 5:35 PM, dsi1 wrote:
> > On Thursday, December 1, 2016 at 11:50:58 AM UTC-10, Dave Smith wrote:
> >> On 2016-12-01 3:46 PM, dsi1 wrote:
> >>
> >>>
> >>> I don't care for daikon but if you grate it finely and serve it with
> >>> fish, it's sublime. I wish I could grate daikon like that.
> >>>
> >>
> >>
> >>
> >> One of us must not understand the meaning of sublime.
> >
> > I'll agree. OTOH, lots of folks don't know what it means. Don't feel bad.
> >
> > One can find the sublime in the most unexpected of places and in the simplest of things.
> >
> From the sublime to the ridiculous.

The world is filled with simple gifts for those that can see it around themselves.

In article >, Jeßus says...
>
> On Fri, 2 Dec 2016 09:10:29 +1100, Bruce >
> wrote:
>
> >In article >, Dave Smith says...
> >>
> >> On 2016-12-01 4:20 PM, Bruce wrote:
> >> > In article >,
> >> > says...
> >>
> >> >>> Try coating it with mustard next time.
> >> >>
> >> >> English mustard, or pretend mustard ?
> >> >
> >> > What's English mustard? I only know French mustard (and Dutch mustard).
> >> >
> >>
> >> It has a kick to it. I don't think you would want to be coating anything
> >> with it. A little goes a long way.
> >
> >I eat chilli peppers for breakfast, but yeah, I guess it would overpower
> >as a coating.
>
> I prefer Dijon mustard, English mustard to me is just hot without much
> extra flavour.

And then there's whole grain mustard:

https://www.ah.nl.kpnis.nl/static/pr...313633383036_1
_LowRes_JPG.JPG

On Thu, 1 Dec 2016 23:12:16 GMT, "l not -l" > wrote:

>
>On 1-Dec-2016, U.S. Janet B. > wrote:
>
>> On Thu, 01 Dec 2016 17:50:44 -0400, wrote:
>>
>> >On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
>> >wrote:
>> >
>> >>In article >,
>> says...
>> >>>
>> >>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>> >>>
>> >>> >On 12/1/2016 12:48 PM, wrote:
>> >>> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>> >>> >>
>> >>> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
>> >>> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>> >>
>> >>> >>>>> I can get it in most grocery stores around here but I have never
>> >>> >>>>> been
>> >>> >>>>> terribly impressed with the results. I stick to regular dried
>> >>> >>>>> breadcrumbs that cost a fraction of the price of panko.
>> >>> >>>>>
>> >>> >>>> It's definitely over rated.
>> >>> >>>>
>> >>> >>>> Jill
>> >>> >>> But handy to have if, like me, you live alone and times when
>> >>> >>>breadcrumbs
>> >>> >>> are needed are few and far between. Also, in this house, all the
>> >>> >>>bread
>> >>> >>> gets eaten so there is nothing with which to make conventional
>> >>> >>>breadcrumbs!
>> >>> >>> Graham
>> >>> >>
>> >>> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg
>> >>> >> then
>> >>> >> Panko and bake, very tasty.
>> >>> >>
>> >>> >Try coating it with mustard next time.
>> >>>
>> >>> English mustard, or pretend mustard ?
>> >>
>> >>What's English mustard? I only know French mustard (and Dutch mustard).
>> >
>> >Colemans
>>
>> If I search, I can find a can of powdered Colemans. I don't believe
>> that I have ever seen prepared Colemans.
>> Janet US
>Though I buy it powdered, in a tin, the international market where I
>sometimes shop also has small jars of it. The jar contains 3 or 4 ounces or
>Colman's prepared mustard.

I'll have to look for it at my food co-op. I am curious to try it.
Janet US

On Thu, 1 Dec 2016 15:22:23 -0700, graham > wrote:

>On 12/1/2016 2:15 PM, wrote:
>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>>
>>> On 12/1/2016 12:48 PM, wrote:
>>>> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>>>>
>>>>> On 12/1/2016 9:53 AM, jmcquown wrote:
>>>>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>>>>>>> On 2016-12-01 8:10 AM, jmcquown wrote:
>>>>>>>> On 12/1/2016 4:20 AM, Ophelia wrote:
>>>>>>>
>>>>>>>>> I had always thought I would try Panko if I saw it but maybe not
>>>>>>>>>
>>>>>>>>>
>>>>>>>> Panko is Japanese (style) course dried bread crumbs. I've tried Panko.
>>>>>>>> I was not terribly impressed and the price is ridiculous.
>>>>>>>
>>>>>>> I can get it in most grocery stores around here but I have never been
>>>>>>> terribly impressed with the results. I stick to regular dried
>>>>>>> breadcrumbs that cost a fraction of the price of panko.
>>>>>>>
>>>>>> It's definitely over rated.
>>>>>>
>>>>>> Jill
>>>>> But handy to have if, like me, you live alone and times when breadcrumbs
>>>>> are needed are few and far between. Also, in this house, all the bread
>>>>> gets eaten so there is nothing with which to make conventional breadcrumbs!
>>>>> Graham
>>>>
>>>> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
>>>> Panko and bake, very tasty.
>>>>
>>> Try coating it with mustard next time.
>>
>> English mustard, or pretend mustard ?
>>
>I use Dijon (+ tarragon) which is still pretty hot but the heat
>dissipates during cooking so you could use English.

I lick the spoon when using Dijon. It's very tasty and I don't
consider it too hot.
Janet US

On Thu, 01 Dec 2016 15:46:53 -0400, wrote:

>On Thu, 01 Dec 2016 12:31:20 -0500, Brooklyn1
> wrote:
>
>>Taxed and Spent wrote:
>>>Sqwertz wrote:
>>>>Taxed and Spent wrote:
>>>>>Sqwertz wrote:
>>>>>
>>>>>> The only thing I miss about South Carolina are rock shrimp. That's
>>>>>> where I learned I could desensitize myself to my shrimp allergy by
>>>>>> eating just a quarter of a shrimp at a time and doubling the dose
>>>>>> every other day or so.
>>>>>
>>>>> Are you still de-sensitized? Er, shrimp-wise, we know the rest.
>>>>> Seriously, I am curious if it took for good.
>>>>
>>>> I have to eat shrimp, lobster, or crab every two weeks or so to keep
>>>> the immunity up - even if it's just one or two shrimp. If I were to
>>>> go 4-6 weeks without any I would have a mild to moderate reaction. If
>>>> I were to go 3-4 months I would have a moderate to severe reaction and
>>>> would have to go through the desensitizing cycle again.
>>>
>>>That is very interesting. Thanks.
>>
>>Makes as much sense as my saying I need to eat beef every three days
>>to remain hung like a bull! LOL
>
>No use being hung like that with a mouth like a sewer overhead!

HA! Were you a real women you'd love it when I talked dirty to you.

On 12/1/2016 4:08 PM, dsi1 wrote:
> On Thursday, December 1, 2016 at 12:42:08 PM UTC-10, Dave Smith wrote:
>> On 2016-12-01 5:35 PM, dsi1 wrote:
>>> On Thursday, December 1, 2016 at 11:50:58 AM UTC-10, Dave Smith wrote:
>>>> On 2016-12-01 3:46 PM, dsi1 wrote:
>>>>
>>>>>
>>>>> I don't care for daikon but if you grate it finely and serve it with
>>>>> fish, it's sublime. I wish I could grate daikon like that.
>>>>>
>>>>
>>>>
>>>>
>>>> One of us must not understand the meaning of sublime.
>>>
>>> I'll agree. OTOH, lots of folks don't know what it means. Don't feel bad.
>>>
>>> One can find the sublime in the most unexpected of places and in the simplest of things.
>>>
>> From the sublime to the ridiculous.
>
> The world is filled with simple gifts for those that can see it around themselves.
>
I have a feeling that where simple gifts are concerned you may find his
dance card is already filled - largely with Tim Bits and kegs of cheap
canuck lager....

On Thu, 1 Dec 2016 12:42:50 -0600, Sqwertz >
wrote:

>On Thu, 1 Dec 2016 10:12:29 -0800 (PST), Cindy Hamilton wrote:
>
>> I don't hate panko, but it is quite sharp. I do hate standard
>> bread crumbs, which are like sand. We generally make our own,
>> since we don't use them very often.
>
>When I want a finer grind that isn't so "sharp", you can throw them
>into a food processor for 1.5 seconds. For smaller amounts I just
>break them up by my dwarf hands.
>
>-sw

On Thursday, December 1, 2016 at 12:34:25 PM UTC-10, U.S. Janet B. wrote:
> On Thu, 01 Dec 2016 17:50:44 -0400, wrote:
>
> >On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
> >wrote:
> >
> >>In article >,
> says...
> >>>
> >>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
> >>>
> >>> >On 12/1/2016 12:48 PM, wrote:
> >>> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
> >>> >>
> >>> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
> >>> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
> >>
> >>> >>>>> I can get it in most grocery stores around here but I have never
> >>> >>>>> been
> >>> >>>>> terribly impressed with the results. I stick to regular dried
> >>> >>>>> breadcrumbs that cost a fraction of the price of panko.
> >>> >>>>>
> >>> >>>> It's definitely over rated.
> >>> >>>>
> >>> >>>> Jill
> >>> >>> But handy to have if, like me, you live alone and times when breadcrumbs
> >>> >>> are needed are few and far between. Also, in this house, all the bread
> >>> >>> gets eaten so there is nothing with which to make conventional breadcrumbs!
> >>> >>> Graham
> >>> >>
> >>> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
> >>> >> Panko and bake, very tasty.
> >>> >>
> >>> >Try coating it with mustard next time.
> >>>
> >>> English mustard, or pretend mustard ?
> >>
> >>What's English mustard? I only know French mustard (and Dutch mustard).
> >
> >Colemans
>
> If I search, I can find a can of powdered Colemans. I don't believe
> that I have ever seen prepared Colemans.
> Janet US

We go through a lot of Colemans powdered mustard on this rock. It's essential that we have it with a bowl of saimin. I used to mix it up when I was a kid for sashimi. My dad told me to turn the bowl upside down after mixing it and to let it set for a few minutes. I didn't care much for raw fish back then.

https://media-cdn.tripadvisor.com/me...g-0131-jpg.jpg

On Thu, 1 Dec 2016 17:50:23 -0500, Dave Smith
> wrote:

>On 2016-12-01 5:39 PM, U.S. Janet B. wrote:
>> On Thu, 1 Dec 2016 17:06:39 -0500, jmcquown >
>
>>> I'm terribly sorry, no thanks to *sweet* french toast. The crunchy idea
>>> is fine but please keep vanilla and sugar out of it.
>>>
>>> Jill
>>
>> Jill!!! No kidding? I've never known of anyone besides me that didn't
>> want sweet french toast. I was led to believe that was the real way
>> of making french toast - although I didn't grow up with sweet french
>> toast.
>
>
>Wait a sec. Are you talking about not wanting sugar on the French toast
>ingredients or not having it with syrup. I think of French toast as a
>sweet dish rather than as a savory one, but I get most of that from the
>maple syrup I pour on top after it is cooked. A used to make it with
>just milk and eggs, but a couple years ago I started to add a dash of
>vanilla extract and a little bit of cinnamon sugar.
>
>If you like the savory idea you should familiarize yourself with the
>Croque Monsier, ham and cheese sandwich with grilled egg dipped bread.
>
>
Nope. Eggs and milk to soak the bread. Butter and bacon grease to
fry the bread. Butter to spread and sprinkled with salt and pepper.
Eat.
Janet US

On Thursday, December 1, 2016 at 10:20:07 AM UTC-6, tert in seattle wrote:
>
> what's with all the panko hate??
>
> it works great for me -- I often prefer it to standard bread crumbs and
> it's not overpriced at Trader Joes's
>
>
They're REALLY good mixed with a smidge of butter and then
used to top macaroni and cheese.

I haven't tried it yet but I'm going to try using some for
fried fish. Maybe a bit of cornmeal mixed in with the
Panko. Also, the next time I make a broccoli and rice
casserole I may top it with some buttered Panko crumbs.

On Thu, 01 Dec 2016 15:34:22 -0700, U.S. Janet B. >
wrote:

>On Thu, 01 Dec 2016 17:50:44 -0400, wrote:
>
>>On Fri, 2 Dec 2016 08:20:11 +1100, Bruce >
>>wrote:
>>
>>>In article >,
says...
>>>>
>>>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>>>>
>>>> >On 12/1/2016 12:48 PM, wrote:
>>>> >> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>>>> >>
>>>> >>> On 12/1/2016 9:53 AM, jmcquown wrote:
>>>> >>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>>>
>>>> >>>>> I can get it in most grocery stores around here but I have never
>>>> >>>>> been
>>>> >>>>> terribly impressed with the results. I stick to regular dried
>>>> >>>>> breadcrumbs that cost a fraction of the price of panko.
>>>> >>>>>
>>>> >>>> It's definitely over rated.
>>>> >>>>
>>>> >>>> Jill
>>>> >>> But handy to have if, like me, you live alone and times when breadcrumbs
>>>> >>> are needed are few and far between. Also, in this house, all the bread
>>>> >>> gets eaten so there is nothing with which to make conventional breadcrumbs!
>>>> >>> Graham
>>>> >>
>>>> >> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
>>>> >> Panko and bake, very tasty.
>>>> >>
>>>> >Try coating it with mustard next time.
>>>>
>>>> English mustard, or pretend mustard ?
>>>
>>>What's English mustard? I only know French mustard (and Dutch mustard).
>>
>>Colemans
>
>If I search, I can find a can of powdered Colemans. I don't believe
>that I have ever seen prepared Colemans.
>Janet US

I had some once but it had been made with olive oil rather than water,
so not as tasty. Very simple to take what you want and add a tiny bit
of water.

On Fri, 2 Dec 2016 10:06:34 +1100, Bruce >
wrote:

>In article >,
says...
>>
>> On Fri, 2 Dec 2016 09:08:09 +1100, Bruce >
>> wrote:
>>
>> >In article >, l not -l says...
>> >>
>> >> On 1-Dec-2016, Bruce > wrote:
>> >>
>> >> > In article >,
>> >> > says...
>> >> > >
>> >> > > English mustard, or pretend mustard ?
>> >> >
>> >> > What's English mustard? I only know French mustard (and Dutch mustard).
>> >> English mustard is quite hot compared to many other mustards. Coleman's is
>> >> the brand I use.
>> >
>> >And it's a fine mustard, not a grainy one, judging by pictures. Dijon
>> >style, but maybe hotter.
>>
>> Much hotter. I would have been 8-10 and we were at our cottage in
>> Japan - my father had asked these Americans from the base down. The
>> kid my age was a braggart type, when I passed him the mustard for his
>> hot dog I said to him it was English mustard. He knew better and
>> smeared it completely - so I just sat and watched him while he ate
>> every bit with his eyes watering
>
>It's a dangerous thing to brag about. I eat a lot of hot chillies, but I
>once tried a dish that was meant for a Thai customer and that was put on
>our table by mistake. I couldn't eat it.

Lol, served him right, I tried to get him to realise it was not like
Frenchs mustard but he knew best
>
>I'll have to try that mustard.